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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 whole(s) large bell pepper |
4 whole(s) medium eggs |
1 tablespoon(s) parmesan cheese or any other cheese |
2 teaspoon(s) olive oil |
Directions:
1. Take 1 large bell pepper, slice into four 1/2 inch-thick rounds and remove the inner membranes.
2. Heat 2 tsp of olive oil in a skillet over medium heat and cook the flowers for 2 minutes on one side.
3. Flip the flowers over and crack an egg into the middle of each flower.
4. Cover skillet and cook for 2-3 minutes for runny eggs or for 5 minutes for firm eggs.
5. Sprinkle each flower with Parmesan a few seconds before you are ready to remove it from the pan.
6. Serve with toast.
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